Mung Bean Coconut Pudding
Mung Bean Coconut Pudding
Step 1
Toast nuts & coconut: in a small frypan over medium heat, lightly toast mixed nuts for 2-3 minutes. Set aside to cool. In the same pan, over medium heat, lightly toast the coconut flakes for 2-3 minutes and set aside to cool.
Step 2
In a large saucepan, add mung beans and 8 cups of water. Bring to a boil, then lower heat and simmer for 25 minutes.
Step 3
To the mung beans, add the tapioca pearls and bring the pot back to a boil, then lower heat and simmer for 10 minutes.
Step 4
To the pot add sugar, salt and coconut milk, mix gently and cook on low for another 5 minutes then turn off the heat.
This dessert can be served hot or cold
McKenzie’s Products
McKenzie’s Australian Mung Beans 375g
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McKenzie’s Australian Natural Sea Salt Large Grinder 410g
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McKenzie’s Crushed Mixed Nuts 120g
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McKenzie’s Moist Flakes Coconut 225g
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McKenzie’s Ground Cinnamon 40g
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